By Myriam Larouche<\/p>\n\n\n\n
For as long as I can remember, I\u2019ve always been interested in food, ingredients, their flavors, how they\u2019re used, and the results of combining them. At the tender age of 4, I clearly remember being in the kitchen right behind my mother, begging her for ingredients to concoct my \u201cstews,\u201d which I would then cook in my little toy oven powered by a simple light bulb.<\/p>\n\n\n\n
Later, this curiosity shaped my academic path, first by studying food science and technology, and then by completing a bachelor\u2019s degree in nutrition.<\/p>\n\n\n\n
Being interested in food comes naturally to me. On every trip, every outing, and at every event, choosing what to eat, enjoying a meal, and discovering new culinary delights are a big part of my daily joy.<\/p>\n\n\n\n
No wonder that since returning to the region and joining the businesses where I\u2019ve chosen to get involved, food has been at the heart of my work. The lamb from our family farm has quickly become my cooking pots\u2019 best friend!<\/p>\n\n\n\n
Over the past thirteen (13) years, I\u2019ve had the pleasure of showcasing our region\u2019s flavors in my culinary projects, and believe me, it tastes great!! It\u2019s hard to pick my favorites\u2014there are so many! Our land and its artisans are brimming with products, each more remarkable than the last.<\/p>\n\n\n\n
I admit I have a soft spot for cheese! We eat a lot of cheese around here! And what a selection we have, with so many artisan cheesemakers like Lehmann, Blackburn, and M\u00e9dard, to name just a few.<\/p>\n\n\n\n
Some of my kitchen staples include oils from Ferme Tournevent, maple products from our friends at \u00c9rabli\u00e8re au Sucre d\u2019Or, black garlic from Le Moulin, vegetables, herbs, and fruits from Rubis Rouge, vegetables from Potager Mistook and \u00c0 Contre Vent, honey from Ferme des \u00c9rables or Raphael\u2019s, berries from our own land and those from our forager friends who occasionally drop by to deliver a shipment of mushrooms and boreal spices.<\/p>\n\n\n\n
Beers from the Riverbend microbrewery, La Chouape, or Micro du Lac; KWE cocktail syrups; and the berry liqueurs and aperitifs from Domaine le Cageot that come alive in the pan or on the dance floor at L\u2019Or\u00e9e des Champs!<\/p>\n\n\n\n
For me, baking treats with local ingredients is a way of fulfilling myself. It\u2019s the feeling of taking care of our home, our loved ones, and ourselves! It\u2019s an ongoing journey toward new culinary discoveries, but also\u2014and above all\u2014toward genuine connections and friendships with passionate people who pour their hearts into bringing high-quality food to our tables. What a source of pride!<\/p>\n